Cauliflower, Potato, and Pea Curry

Name: Cauliflower, Potato, and Pea Curry
Yield: 4
Ingredients: ¼ cup cooking oil; 1 tablespoon ground coriander; 1 ½ teaspoons ground cumin; ½ teaspoon turmeric; ¼ teaspoon dried red-pepper flakes; 1 medium head cauliflower (about 1 pound), cut into large florets (about 4 cups); 1 ½ pounds boiling potatoes (about 4), peeled and cut into 1 1/2-inch pieces; 1 cup canned crushed tomatoes in thick puree; ½ cup chopped cilantro; ½ cup water; 1 teaspoon salt; 1 cup frozen petite peas

2 Ratings
2 Reviews

Our version of this curry, a favorite combination of vegetables in India, unites cumin, coriander, turmeric, and red-pepper flakes. Fresh cilantro provides an herbal note. Serve the curry as a generous side dish or with rice for a meatless main dish.

Recipe by Food & Wine January 1998

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Recipe Summary

Yield:

Directions

Step 1
In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.

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Step 2
Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer.
Step 3
Variation: If you like, you can add three tablespoons dried unsweetened coconut to the curry. Put it in at the same time as the peas.
Step 4
Wine Recommendation: Go for your favorite full-bodied, full-flavored white wine. A California chardonnay, for example, won't be wiped out by the curry's earthy and hot spices.

Source

Quick From Scratch Herbs & Spices

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Goldberg

01/04/2010

This was a good recipe, but lacked something. We're not sure what though. It didn't have the strong flavor we expected. We added a little extra salt, but I think it needed some heat.

jndgregory

11/10/2009

Really good flavor. Although the potatoes took a lot longer to cook than the recipe suggested. I had to add more tomatoes and water to get them to cook faster. I served with rice which I don't think is a good combo. I would serve with naan bread instead. I would make again but would cut the potatoes smaller next time and probably boil them a little first.

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